Directions

In a large saucepan, combine half the port, half the burgundy and the raisins; add cheesecloth bag. Simmer covered, 15-20 minutes. Add the remaining wine and the almonds; heat through.

Place sugar in another saucepan. Warm about 1/3 of the brandy; pour over the sugar and light with match to flame. When sugar has melted, extinguish flame by pouring in the remaining brandy. Add sugar mixture to wine mixture. Serve warm. Float a orange slice with clove in each cup to garnish.